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| Content Provider | Springer Nature Link |
|---|---|
| Author | Verardo, Vito Riciputi, Ylenia Messia, Maria Cristina Marconi, Emanuele Caboni, Maria Fiorenza |
| Copyright Year | 2016 |
| Abstract | The effect of egg products and drying temperatures on dried egg pasta quality has been considered. Two diagrams of temperature and three egg products were used to develop dried egg pasta. Analyses of furosine and color indexes have been carried out on pasta samples to evaluate the impact of ingredients and drying temperatures on pasta quality. The results confirmed that high drying temperatures caused higher nutritional losses compared with low drying temperatures; in fact, these samples showed a furosine content from 3.3 to 4.7 times higher than the other ones. In addition, the cholesterol oxidation increased 1.6–2 times when high temperature was applied. The only exception has been noticed on pasta formulated with eggs from hens bred with organic method; in fact, the higher tocopherols amounts in these egg products compared with egg products from conventional breeding limited the cholesterol oxidation. |
| Starting Page | 817 |
| Ending Page | 825 |
| Page Count | 9 |
| File Format | |
| ISSN | 14382377 |
| Journal | European Food Research and Technology |
| Volume Number | 243 |
| Issue Number | 5 |
| e-ISSN | 14382385 |
| Language | English |
| Publisher | Springer Berlin Heidelberg |
| Publisher Date | 2016-09-26 |
| Publisher Place | Berlin, Heidelberg |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Egg pasta Cholesterol oxidation products (COPs) Furosine Drying temperature Food Science Analytical Chemistry Biotechnology Agriculture Forestry |
| Content Type | Text |
| Resource Type | Article |
| Subject | Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology |
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